Chocolate Chip Cookie
Crispy edge, soft center, a bit salty, and perfectly sweet, this is the best chocolate chip cookie you can make.
Servings: 13 cookies
Calories: 350kcal
Equipment
- Kitchen scale
- Mixing bowls
- Stand mixer with paddle attachment or hand mixer
- Silicone spatula
- Half-sheet pan
- Silicone baking mat or parchment paper
Ingredients
- 1 cup whole-wheat flour 154 grams
- 2/3 cup all-purpose flour 108 grams
- 1/3 cup oat flour 54 grams
- 1 teaspooon instant espresso powder 2 grams
- ½ teaspoon baking powder 2.4 grams
- ½ teaspoon baking soda 2.4 grams
- ½ teaspoon table salt 3 grams
- 2¼ cups chocolate pieces** 275 grams
- ¼ cup brown butter 56 grams
- ½ cup room-temperature butter European-style, 113 grams
- ½ cup dark brown sugar 106 grams
- ½ cup light brown sugar 109 grams
- ½ cup white sugar 100 grams
- 1 large egg 50 grams
- 1 large egg yolk about 20 grams
- 1 teaspoon vanilla paste or vanilla extract, 7 grams
- 1 tablespoon butter and nut flavoring optional, 21 grams
- Maldon salt for sprinkling on top
Instructions
- Add the flours, espresso powder, baking soda, baking powder, and salt to a bowl. Whisk for about 20 seconds until fully mixed. Add all the chocolate and mix until chocolate is coated in flour. Set the bowl aside.
- In a large bowl or stand mixer with the paddle attachment, beat the brown butter and butter for 1 minute until combined. Scrape the sides. Add the white and brown sugars. Beat for 5 minutes on medium-high speed, until fluffy and lighter in color. Scrape the bowl once halfway (at around 2 minutes) and once at the end (after about 5 minutes).
- Add the egg, egg yolk, vanilla extract, and butter and nut flavoring. Beat on the second-highest speed for 6-10 minutes. Scrape the bowl and paddle every few minutes, making sure every bit gets incorporated.
- Add the flour and chocolate mixture to the bowl. Mix on the lowest speed or hand-mix with a silicone spatula until there’s no more dry flour present.
- Immediately scoop the dough into 80-gram or ¼-cup balls***. Shape the dough into pucks and place each puck on a baking sheet or plate. Repeat until all the dough is gone (12-13 pucks). Wrap the baking sheet tightly and cool in the refrigerator for 12 hours. (In a pinch, 30 minutes in the freezer is fine!)
- When ready to bake, preheat the oven to 350°F***, and remove the dough pucks from the refrigerator. Allow the oven to preheat for about 30 minutes, while the dough rests on the counter.
- Place the cookies on a parchment- or silicone-lined cookie sheet, 2 inches apart. Bake for 13-15 minutes on the middle rack, just until the edges are barely browned and the center of the cookie no longer looks glossy.
- Remove cookies from the oven. Allow to cool or enjoy hot with milk or ice cream.
Notes
** Chocolate pieces: You can use whatever distribution of chocolate you prefer or have on hand. I like a mixture of 113 grams of chopped 70% bittersweet chocolate, plus 162 grams semi-sweet chocolate. Milk chocolate works in this recipe, only if you like a sweeter cookie.
***Large cookies: For thick, bakery-style results, scoop the dough into 115-gram balls. Once ready to bake, preheat the oven to 325°F and bake the cookies for 17-19 minutes, until the edges are browned and the centers no longer look glossy/wet.